Ingredients

225 grams unsalted butter, about 60 f

280 grams sugar

2 1/2 tsp / 10 grams baking powder 

1 1/4 tsp / 5 grams salt

1 tbsp vanilla

1 egg plus one egg yolk, cold 

25 grams freeze dried whole strawberries 

310 grams whole wheat soft white flour 

Makes 26 1 1/2 tbsp cookies 

Instructions

The butter for this recipe should be soft but not too warm (slightly cooler than room temp). You can use a thermometer to check the temp but it should be pliable but not very soft.

In the bowl of a stand mixer, combine the butter, baking powder, vanilla, sugar, and salt. Mix on medium speed for about 5 minutes, or until light in colour and fluffy. Scrape down the bowl as needed.

Scraping the bowl is an important step for mixing cookies thoroughly, so don’t skip it! A bowl that hasn’t been scraped well can result in  unmixed dough, causing the cookies to spread unevenly while baking. 

Check the creamed butter texture by scooping a small bit with your finger. The mixture should be light, fluffy, and relatively smooth. It should melt on your tongue, without feeling super grainy. This tells you that the sugar has somewhat dissolved in the water contained in the butter and that plenty of air has been incorporated into the whipped butter/sugar. 

Once the butter is fluffy and thoroughly mixed, add the cold egg and yolk. Beat on medium speed for about 3 minutes or until light, fluffy, and smooth, scraping down the bowl halfway through.

Add the strawberries and mix together thoroughly. 

Add the flour in three batches, scraping the bowl after each addition has been combined. 

Using a 1.5 tbsp cookie scoop, scoop the cookies onto a parchment-lined sheet pan.

Refrigerate the cookies for 1-2 hours before baking to allow the flour to absorb all of the liquid ingredients. This will reduce spreading.

Preheat the oven to 350. Arrange the cookies about 2” apart on parchment- lined sheet pans (not wax paper or paper with any waxy coating).

Place one pan in the center of the oven and bake for 13 minutes, or until cookies are golden brown on the edges and the middles have set. More than one pan in the oven at a time can cause uneven airflow resulting in unevenly  baked cookies so don't do it!

To check if the cookies have set, give the middle of a cookie a gentle poke with your finger. The dough should spring back slightly from your touch. If your touch causes the cookie to deflate a lot and the middles are shiny, they need a little more time. Put them back in the oven for 2 minutes. 

Let the cookies cool before serving. The best chewy texture is actually achieved after the cookies have cooled for several hours!